Radish Top Soup

Radish Top Soup
Recipe type: Soup

A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs – optional (any kind you choose)
  • Dried Cayenne Pepper – optional (sprinkle per bowl or about ¼ tsp for the whole recipe)

  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****


Refrigerator Pickles

Such a pretty way to prepare beauty heart radishes! These easy refrigerator pickles are an easy and tasty way to prepare any kind of radish.

Refrigerator Pickles

  • 1 to 2 beauty heart radishes, thinly sliced into rounds
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • ½ teaspoon peppercorns, lightly crushed

  1. Place radish slices into a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, & simmer for one minute or until the sugar and salt are dissolved.
  3. Remove from heat and add the garlic & peppercorns.
  4. Pour the hot liquid including the garlic & peppercorns over the radishes.
  5. Let cool to room temperature, then cover & refrigerate.


Kale Radish Cranberry Salad with Goat Cheese

The flavors in this Kale Radish Cranberry Salad with Goat Cheese compliment each other perfectly! Plus, it’s a great make-ahead salad to bring to a potluck or party.

Kale Radish Cranberry Salad with Goat Cheese

  • ½ cup pecans
  • Your bunch of green kale
  • 1 medium daikon radish
  • ½ cup dried cranberries (or dried cherries)
  • 2 ounces soft goat cheese, chilled
  • —————————————————————————————-
  • Dressing:
  • 3 tablespoons sunflower oil or olive oil
  • 1½ tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste

  1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
  2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces.
  3. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. Quarter and thinly slice the radish (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add to the bowl.
  5. Coarsely chop the pecans and cranberries and add them to the bowl. Crumble the goat cheese over the top.
  6. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing.
  7. You can serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.


Beauty Heart Radish Risotto

This creamy and delicious Beauty Heart Radish Risotto is a lovely light pinkish color when finished cooking. Check it out!

Beauty Heart Radish Risotto

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, finely chopped (2/3 cup)
  • 1½ teaspoons fresh thyme leaves
  • 2 large cloves garlic, minced
  • 1 pound beauty heart radishes, finely chopped
  • 1½ teaspoons sea salt
  • 1 cup short-grain italian rice (risotto)
  • ⅓ cup dry white wine
  • 4 to 4½ cups WARM veggie broth
  • ½ cup freshly grated asiago cheese
  • ¼ teaspoon black pepper
  • Cracked black pepper

  1. Heat the butter and oil in a large, heavy-bottomed saucepan over medium heat. When the butter has melted, add the onions and cook for about 5 minutes, until golden, then add the thyme and garlic; cook for 2 minutes, then add the radishes and salt, stirring to incorporate.
  2. Cook for about 3 minutes, until lightly browned, then add the rice; cook for a minute or so, stirring, so the rice is evenly coated and toasts a bit. Stir in the wine and cook for a few minutes, then begin to add the broth a ladleful at a time, stirring after each addition, until it is mostly absorbed. This should take about 20 minutes, and the rice should be creamy and tender.
  3. Stir in the cheese and black pepper; remove from the heat and let the risotto rest for 2 minutes. Serve warm & enjoy!


Winter Squash Endive and Wild Rice Salad

Our Winter Squash Endive and Wild Rice Salad makes a great side on your Thanksgiving table.

Winter Squash Endive and Wild Rice Salad

  • 1 cup wild rice
  • 3 ½ cups water or stock (chicken or vegetable)
  • Salt to taste
  • Your carnival squash, peeled and diced
  • Your beauty heart radishes, diced
  • 1 Leek, chopped
  • Salt to taste
  • 1 tablespoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (more to taste)
  • 1 garlic clove, minced or puréed
  • 1 teaspoon Dijon mustard
  • ½ cup chopped fresh herbs, like parsley, chives, tarragon
  • 1 head of endive, ripped into small pieces

  1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender. Drain and return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes.
  2. Meanwhile, preheat the oven to 425 degrees. Place the squash and beauty heart radishes on a baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer. Roast for 20 minutes, stirring halfway through so that the squash browns evenly. The vegetables should be tender all the way through. Remove from the heat.
  3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil. Combine the wild rice, squash, radishes, endive, leeks and herbs in a large bowl. Toss with the dressing and serve.


Roasted Radishes and Turnips with Greens

Here’s a great side dish you can whip up easily – Roasted Radishes and Turnips with Greens! Yum!

Roasted Radishes and Turnips with Greens

  • Your bunch of radishes (greens included)
  • Your bunch of salad turnips (greens included)
  • 2 stalks of green garlic
  • 2-3 spring onions
  • 2 tablespoons Driftless Organics Sunflower Oil (or extra-virgin olive oil)
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice

  1. Preheat the oven to 500°.
  2. Trim the radishes and turnips and wash the greens; pat dry.
  3. Chop green garlic up to where the leaves get thick and woody. Coarsely chop spring onions (all the way to top!) Coarsely chop kale mix, radish & turnip greens.
  4. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, turnips, garlic and onions. Season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes.
  5. Transfer the skillet to the oven and roast the mixture for 10 minutes, until crisp-tender.
  6. Return the skillet to the burner and stir in the butter to coat the goods. Add the greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.


Fresh Winter Vegetables & French Onion Goat Cheese Dip

Fresh Winter Vegetables & French Onion Goat Cheese Dip
Recipe type: Appetizer

  • 1 large yellow onion – half of it cut into ½” rings & the other half finely chopped and seperated
  • 1 clove garlic
  • 4 Tbsp. olive or Driftless sunflower oil
  • 2 tsp. white wine vinegar
  • ½ c. mayo
  • ½ c. sour cream
  • ¼ c. goat cheese, crumbled (about 2 oz.)
  • juice & zest from ½ a lemon
  • 1 tsp. ea. Worcestershire & hot sauce
  • salt & pepper to taste
  • raw winter vegetables like carrots, beauty heart radishes, turnips, rutabagas, &/or beets

  1. In a small skillet, heat 1 Tbsp. oil over medium/high heat & add the half onion cut into rings. Saute until starting to brown & turn down the heat to low/medium. Stir occasionally, scraping up any browned bits, until richly browned & starting to caramelized, about 15 minutes. Add garlic & saute another few minutes, then deglaze pan with vinegar & transfer caramelized onions/garlic to a food processor to cool. Meanwhile heat remaining oil in same skillet over medium/high heat & add the chopped half onion. Fry until golden, about 8 minutes, reduce heat to low/medium & cook another 10 minutes or so, until golden deep brown. Drain fried onions over a fine-mesh strainer inside a heat-proof bowl (reserve onion-infused oil for cooking with). Add mayo, sour cream, goat cheese, lemon juice/zest, Worcestershire & hot sauce to cooled caramelized onions in the food processor & puree. Stir in ½ of the fried onions & salt & pepper to taste. Serve topped with remaining fried onions.


Super-Easy Greens Stirfry

Super-Easy Greens Stirfry

  • 1 large or 2 medium heads bok choy, white parts thinly sliced on the bias & greens coarsely chopped, separated
  • Greens from 1 bunch radishes, washed & coarsely chopped
  • Greens from 1 bunch salad turnips, washed & coarsely chopped
  • 1 bunch scallions, white & green parts separated & thinly sliced on the bias
  • 1 tsp. ea. minced garlic & fresh ginger
  • 2 Tbsp. oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey or sugar or maple syrup
  • 1 – 3 tsp. Asian hot sauce like sriracha rooster sauce, to taste
  • 1 tsp. toasted sesame oil
  • 3 Tbsp. chopped cashews, peanuts, or toasted sesame seeds for serving
  • Cooked brown or white rice, for serving

  1. Prep vegetables.
  2. In a small bowl, whisk together soy sauce, vinegar, sweetener, hot sauce, & toasted sesame oil. Taste & adjust as desired.
  3. Heat oil in a large wok or cast iron pan with a lid. Add the white parts of the scallions, garlic, & ginger. Stir fry until fragrant, about 30 seconds.
  4. Add bok choy white parts & stir fry for about a minute.
  5. Add greens, stir a couple times, & cover for about a minute. Add soy sauce mix, stir, & cover for another minute.
  6. Stir, cover, turn off heat, & let sit to steam for a couple minutes before serving with rice & topped with nuts or seeds. Delicious with tofu or grilled fish or chicken. Serves 3-4.


Radish and Turnip Salad w/Oregano Vinaigrette

Radish and Turnip Salad w/Oregano Vinaigrette
Recipe type: Appetiser

  • For salad:
  • 1 head of chopped butterhead lettuce
  • 4 salad turnips, sliced
  • 4 medium radishes, sliced
  • 2 purple scallions, chopped
  • 4 hardboiled eggs, sliced (optional)
  • For vinaigrette:
  • 1 tablespoon white wine vinegar
  • 1½ teaspoon dijon mustard
  • About half of your bunch of oregano, finely chopped
  • salt and black pepper to taste
  • 1 green garlic bulb & first part of stalk, minced fine
  • 3-4 tablespoon Driftless Organics Sunflower Oil (or olive oil)

  1. Mix all ingredients save the hardboiled eggs in a large salad bowl.
  2. Whisk vinaigrette ingredients together and serve over salad.
  3. Lay the eggs over the top of the mixed, dressed salad.
  4. Serve right away, or refrigerate and eat soon!


Fresh Winter Vegetables & Tahini Dip

Fresh Winter Vegetables & Tahini Dip

  • 4 cups sliced beauty heart radishes & carrots
  • 4 cloves garlic, smashed with the side of a large knife
  • 1 cup roasted tahini
  • ¼ cup fresh lemon juice
  • ¼ c. water
  • Salt & pepper to taste
  • Garnish: drizzle of olive or Driftless Sunflower Oil, minced red onion or shallot, flat leaf parsley cut into thin ribbons

  1. Prepare vegetables & hold in cold water until ready to serve.
  2. Pulse garlic a few times in a food processor & add tahini, lemon juice, water, salt & pepper & process until smooth & creamy (add a bit more water if it’s too thick).
  3. Pour into a serving dish & top with desired garnishes.
  4. Drain vegetables & serve.